Vegan Mushroom and Kombu Broth

This savory vegan kombu broth is delicious on its own, or you can use it as a base for other dishes.

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  • 2 Tbs. olive oil
  • 2 large yellow onions, chopped
  • 3 celery stalks, chopped
  • 10 cloves garlic, smashed
  • 4 large carrots, chopped
  • 3 medium golden beets, chopped
  • 4-inch piece kombu sea vegetable
  • 1 cup dried shiitake mushrooms
  • 2 bay leaves
  • Handful thyme
  • ½ tsp. sea salt
  • 1 tsp. black peppercorns
  • 20 cups water
  • 2 Tbs. wakame sea vegetable
  • Handful kale stems (about 10), or 6 whole kale leaves, chopped
  • Handful kale stems (about 10), or 6 whole kale leaves, chopped


  1. Heat olive oil in large stockpot over medium heat. Add onions and celery, and sauté 5 minutes. Add garlic, carrots, beets, kombu, mushrooms, bay leaves, thyme, salt, peppercorns, and water. Bring to high simmer, just below a boil. Reduce heat and simmer, partly covered, 1 hour. Add wakame and kale, and simmer 20 minutes more.
  2. Strain broth, discarding solids, and return to pot. Ladle 1 cup warm broth into bowl, and add miso. Stir until well combined, and return to pot. Serve immediately, or let cool and store, refrigerated, in large jars for up to 1 week.

Nutrition Information

  • Serving Size 1 Cup
  • Calories 150
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 250 mg
  • Sugar Content 6 g

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